Aloo Gobi

By Ippolita Douglas Scotti:


It's getting close to dinnertime here in Florence, and I've just called a vegan friend of mine to join me and my parter for an impromptu dinner. I don't know what has possessed me, considering I only have a cauliflower head, three potatoes, and a small bunch of spinach in the fridge! What to do? There is only one real solution—Indian food!


For me, Indian food is addictive. Once you've tried it, you simply just have to have more. I love cooking it, I love eating it, and since some of my most delicious dinners have been created when my fridge was practically empty, I know I can't go wrong with preparing the yummy spinach classic, Palak Pakora, and the ultimate Indian comfort food, Aloo Gobi.


Aloo Gobi

(Potatoes & Cauliflower)


½ large chopped cauliflower

3 chopped and peeled potatoes

1 onion, chopped

3 green chillis, finely chopped

1 tsp coriander powder

1/5 cup sunflower oil

½ Tbsp cumin seeds

1 tsp powdered turmeric

Garlic, minced, to taste

½ Tbsp garam masala powder

1 tsp chili powder

½ tsp asafoetida

1 pinch of salt

1/4 Tbsp fresh ginger, grated

1/4 cup water


Heat oil in a pan over medium flame and add cumin seeds, asafoetida, and turmeric powder to the pan. Fry for less than one minute. Careful not to burn it.


Add onion and a pinch of salt. Sauté the onion until slightly brown. Then add ginger and garlic along with chopped green chillies. Stir well.


Add potatoes to this sautéed mixture, and cook until tender.


Add cauliflower, garam masala, red chili powder, coriander powder, and salt.


Mix well—if the mixture gets too thick, pour 2 tablespoons or so of water.


Cover the pan with a lid for 10 minutes. Serve hot with basmati rice.

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